Pappardelle ii (duck)

"Discover how to cook this poultry recipe. Poultry recipe for free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Poultry recipe, cooking tips and food recipe. Easy and quick meat recipe!"
Recipe by: louane

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)

310 people have saved this recipe

Preparation Time:
10 Min
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Duck, boned, fat removed, 1/2 c Mushrooms, porcini, dried
-- cut into 1 inch pieces -- (#1 oz) soaked in 2
1/4 c Oil, olive -- cups of hot water for
3 md Onions, chopped (# 2 cups) -- 30 minutes
1/3 c Pancetta, finely chopped 2 ea Bay leaves
-- (Italian, dry cured 1 sm Rosemary, fresh, branch OR
-- unsmoked bacon) OR 1 ts Rosemary, dried, chopped
1/3 c Bacon 4 ea Cloves, whole
Salt (to taste) 1 c Wine, white, dry
Pepper (to taste) 3 tb Paste, tomato
1/2 c Livers, chicken, chopped 3 c Stock, chicken **

** See other recipe for Chicken Stock.

For Boneless Duck in Sguazet:

Pat the duck dry.

Heat 1/4 cup of olive oil in a heavy large casserole over high
heat. Add duck and sprinkle with salt and pepper. Cook over high
heat, stirring often, until lightly golden. (About 10 minutes)

Strain off about 3/4 of the fat (discard or reserve for another
use.) Add onions and pancetta to the casserole, and sprinkle with salt
and pepper. Saute until golden, about 8 minutes.

Add chicken livers, heat and stir for 2 minutes.

Meanwhile, strain the soaked porcini mushrooms, reserving the
liquid. Rinse them and chop them up coarsely. Strain the liquid
through a fine sieve or cheesecloth and set aside. To the casserole
add porcini, bay leaves, rosemary and cloves and stir for 5 minutes.

Add the wine and cook, stirring, until wine is nearly evaporated.
Add tomato paste and simmer for 2 minutes, stirring to coat all
ingredients. Add reserved mushroom soaking liquid and Chicken Stock
and bring to a boil. Lower heat, cover partially, and simmer 45

Remove bay leaves and any rosemary stems. Skim fat from surface
and adjust seasonings.

Set aside.

Go on to the next recipe and cook the pappardelle and assemble.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New York

Browse by categories

Celebrity Chefs Recipes (cooking)

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes

Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes

Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes